Dessert/ Sweets

Chocolate Cake with Mousse

Chocolate Cake with Mousse

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Ingredients

  • **For cake:**
  • 2 cups cake flour
  • 1 ½ cups granulated sugar
  • ¾ cup cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup hot water
  • 1 teaspoon instant espresso powder
  • 2 large eggs, room temperature
  • 1 cup milk, room temperature
  • ½ cup plain or vanilla yogurt, room temperature
  • 1 tablespoon vanilla extract
  • **For mousse filling:**
  • ½ cup hot water
  • 1/4 cup cocoa
  • ½ teaspoon instant espresso powder
  • 1 ½ cup chocolate chips
  • 2 cups cream, chilled
  • 2 tablespoons granulated sugar
  • 1/3 cup Nutella
  • **For chocolate ganache:**
  • ½ cup heavy cream
  • 1 cup chocolate chips
  • 1 tablespoon butter, softened

Instructions

1

Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans.

2

In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.

3

In a small bowl, mix together water and instant espresso coffee. Set aside.

4

In a mixing bowl with paddle attachment, mix together eggs, milk, yogurt and pure vanilla extract until well combined. Add half of the flour mixture for a minute, then add the remaining mixture and mix until just combined. Stir in the espresso water.

5

Pour the batter into two cake pans. Bake for about 30-35 minutes, or until inserted toothpick comes out clean. Cool on wire racks for 10 minutes. Then remove the cakes from the pan and cool completely.

6

For the mousse filling: In a small bowl, dissolve cocoa powder and instant espresso powder in a hot water.

7

In a double boiler, melt chocolate chips until nice and smooth. Remove from heat and cool slightly.

8

In a mixing bowl with whisk attachment, whip the heavy cream with the sugar until hard peaks form.

9

Stir in the cocoa mixture and Nutella into the melted chocolate. Add half of the whipped cream and fold everything together. Fold in the remaining whipped cream until no white streaks remain. Refrigerate until the cake is cooled completely.

10

To assemble the cake, slice the cakes horizontally into two equal layers, using a long serrated knife.

11

Put the first cake layer into a springform pan and spread about a little less than 1/3 of the mousse filling. Then put the next layer of the cake and spread the mousse and so on until the cake is built. Make sure to leave a bit of mousse to cover the top of the cake. A very thin layer of mousse on top is all you need. Refrigerate the cake for at least 2 hours or overnight.

12

Once the cake is cooled, make the chocolate ganache. In a small saucepan, bring heavy cream to a simmer. Do not boil. Pour hot cream over chocolate chips, and let it sit for 2 minutes. Then mix well until smooth for couple minutes. Stir in butter to add some shine.

13

Remove the springform sides. Pour the ganache over the cake while the ganache is still runny, if you want smooth glaze. Or, you can let it cool and thicken a little bit to spread as a frosting.

Notes

Source: https://www.sweetandsavorybyshinee.com/supreme-chocolate-cake-with-chocolate-mousse-filling/

Cookies/ Snacks/ Sweets

Chocolate Mint Chip Cookies

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Ingredients

  • 1 cup all-purpose flour
  • 2/3 cup cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter, room temperature
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk
  • 1 cup mint chips
  • ¼ cup milk or semi-sweet chocolate chips

Instructions

1

Sift together the flour, cocoa powder, baking soda and salt.

2

Beat the butter on medium speed for 1 minute. Add the white and brown sugars and beat on medium-high speed for 4 minutes until the mixture is light and fluffy. Use a spatula to scrape down the bowl and beaters.

3

Add the egg and vanilla extract and beat on medium speed for 1 minute until fully incorporated. Scrape the bowl and beaters, then add the flour mixture and beat at low speed just until combined.

4

Add the milk and beat at high speed until incorporated, about 20 seconds. On the lowest setting, stir in the mint and chocolate chips until evenly distributed throughout the dough.

5

Cover and chill while the oven preheats, or up to 3 days.

6

Preheat the oven to 350 degrees.

7

Scoop 1 ½ tablespoons of dough for each cookie and shape each one into a tall tower (not a flat or round ball).

8

Bake until the edges are crisp, but the centers still appear soft, about 11 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Source: https://sarahbakesnd.com/home/my-recipes/desserts-sweet-treats/mint-chip-chocolate-cookies/

These can be shaped into cylinders, frozen on a baking sheet, and then stored in the freezer and baked directly from frozen for 12-13 minutes.

Bread/ Sides

Bread

Bread

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Ingredients

  • 1/4 c sugar
  • 1 1/2 T salt
  • 4 c hot water
  • 9 cups flour
  • 1 1/2 T yeast
  • 1/3 c shortening

Instructions

1

Stir salt and sugar together. Pour hot water over, and then stir in about 3 c of the flour, mixed with yeast. Melt shortening and stir it in. Add just enough flour so the dough can be kneaded. Knead for about 10 minutes. Let rise until double, about one hour.

2

Punch down and let rise again.

3

Divide into four loaves and put into greased loaf pans. Let rise again.

4

Bake for 25 minutes at 400 degrees, then reduce temperature to 375 degrees and bake for 20 minutes more.

Sides/ Vegetable

Holiday Green Bean Bake

Holiday Green Bean Bake

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By Prep Time: 35 minutes Cooking Time: 55 minutes

Ingredients

  • 6 cups green beans
  • 1 cup cooked diced ham
  • 3 T butter
  • 1 T flour
  • 1/2 cup milk
  • 1 can (10 3/4 oz) cream of mushroom soup
  • 4 oz Velveeta, cubed
  • 1 jar (4 oz) pimientos, drained
  • 1 tsp Worcestershire sauce
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup dry bread crumbs

Instructions

1

Combine beans and ham.

2

In a saucepan, melt 1 tablespoon butter. Stir in flour until smooth; add milk gradually. Cook and stir until thickened.

3

Reduce heat. Add the soup, Velveeta, pimientos, Worcestershire sauce, salt, and pepper. Cook and stir until the Velveeta melts.

4

Pour soup mixture over the bean mixture. Mix gently to coat.

5

Transfer to a greased 2-qt baking dish. Bake uncovered at 350 degrees for 40 minutes, stirring once or twice.

6

Melt the remaining 2 tablespoons of butter and mix in the bread crumbs.

7

Sprinkle bread crumbs on the beans. Bake 10-15 minutes longer.

Main Dish

Wonderful Waffles

Wonderful Waffles

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By Serves: 3 Prep Time: 20 minutes

Ingredients

  • 1 cup flour
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/4 cup butter, melted
  • 1 egg, separated

Instructions

1

Preheat the waffle iron.

2

Mix flour baking powder, sugar, and salt. Stir in milk, butter and egg yolk.

3

Beat the egg white until stiff peaks form. Fold the egg white into the batter.

Bread/ Sides/ Snacks

Bread

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Prep Time: 3 hours 25 minutes Cooking Time: 45 minutes

Ingredients

  • 1/4 c sugar
  • 1 1/2 T salt
  • 4 c hot water
  • 9 cups flour
  • 1 1/2 T yeast
  • 1/3 c shortening

Instructions

1

Stir salt and sugar together. Pour hot water over, and then stir in about 3 c of the flour, mixed with yeast. Melt shortening and stir it in. Add just enough flour so the dough can be kneaded. Knead for about 10 minutes. Let rise until double, about one hour.

2

Punch down and let rise again.

3

Divide into four loaves and put into greased loaf pans. Let rise again.

4

Bake for 25 minutes at 400 degrees, then reduce temperature to 375 degrees and bake for 20 minutes more.

Appetizer/ Fruit/ Salad/ Sides/ Snacks/ Sweets

Mixed Fruit Salad

Mixed Fruit Salad

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Prep Time: 10 minutes

Ingredients

  • fresh pineapple
  • strawberries
  • raspberries
  • blueberries
  • kiwi

Instructions

1

Choose 2-3 types of fresh berries.

2

Cut up fresh pineapple and kiwi.

3

Mix all together.

Notes

Based on photo at: https://www.goodto.com/recipes/fruit-salad

Bread/ Sides/ Snacks

Focaccia Bread

Focaccia Bread

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By Prep Time: 55 minutes Cooking Time: 15 minutes

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 tablespoon active dry yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1 pinch ground black pepper
  • 1 tablespoon vegetable oil
  • 1 cup water
  • 2 tablespoons olive oil
  • 1 tablespoon grated parmesan cheese
  • 1 cup mozzarella

Instructions

1

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.

2

When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.

3

Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.

4

Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

Uncategorized

Onion Rings

Onion Rings

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Prep Time: 10 minutes Cooking Time: 5 minutes

Ingredients

  • large onion, sliced into rings
  • 1 c flour
  • 1 tsp paprika
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1 c beer
  • oil

Instructions

1

Combine dry ingredients. Stir in beer until foam is gone.

2

Dip each onion ring in the batter and drop into the deep fryer.

3

Deep fry at 375 degrees for 2 to 4 minutes.

Appetizer/ Snacks

Salsa

Salsa

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By Serves: 16 cups Prep Time: 45 minutes Cooking Time: 15 minutes

Ingredients

  • 10 cups tomatoes; peeled, chopped and drained
  • 3 cups onion, chopped
  • 1 ¾ cups green pepper, chopped
  • 5 medium jalapeños, finely chopped (about 1 to 1 1/4 cups)
  • 7 cloves garlic, minced
  • 2 ½ teaspoons ground cumin
  • 2 ½ teaspoons coarsely ground black pepper
  • 2 ½ tablespoons canning salt
  • ⅓ cup chopped fresh cilantro
  • 1 ¼ cups apple cider vinegar
  • 16 ounces tomato sauce, NOT optional – necessary for safe canning/proper pH
  • 12 ounces tomato paste, optional (if you want a thicker salsa)

Instructions

1

Combine all the ingredients in a large pot and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring often.

2

Fill sterilized pint-size or half-pint canning jars within 1/2-inch of the top. Wipe the rim of the jar clean and seal with a lid and ring.

3

Process in a water or steam bath canner for 15 minutes (add 5 minutes if you live at 1,001 to 3,000 feet; add 10 minutes for 3,001 to 6,000 feet; add 15 minutes for 6,001 feet to 8,000 feet).

4

Remove the jars carefully from the water or steam bath and let cool to room temperature. Check to make sure the jars have sealed correctly (lightly press the top of the lid; it should be firm – if the center bubbles up and down when you press on it, it hasn’t sealed correctly and will need to be refrigerated or re-processed).

Notes

Source: https://www.melskitchencafe.com/best-homemade-salsa